To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Run. Far, far away. And whatever you do, don’t look back.

For the rest of you, I’d like to show you how to make a very important cowboy staple: Biscuits and Gravy. Now, nowhere in this post will I attempt to claim that biscuits and gravy is even remotely good for you. In fact, it’s not good for you at all. There is nothing nutritionally redemptive about biscuits and gravy, and for that reason I’m sure the idea for the dish was conceived by Satan or at least one of his cronies in the first place. That said, biscuits and gravy is sooooooo dadgum delicious. That Satan really knows how to cook.

A couple of author comments: well, aside from the one above about biscuits and gravy being death on a plate. First, this gravy technique is applicable to just about any gravy situation you may come across on your path through life. It works for chicken fried steak, even turkey at Thanksgiving. Basically, you take the fat that’s been rendered from some form of meat, stir in enough flour to make a thick roux, cook it for a bit, then add some form of liquid, stirring it around, until it reaches the proper consistency. It only takes a little practice to learn to make perfect gravy, and once you’ve mastered the skill, doors of opportunity will open for you left and right.

Second, and please don’t be hatin’ on me, folks: for the purposes of this post only, I am using—gulp—CANNED BISCUITS. The reasons for this are numerous, but high on the list is that Marlboro Man prefers canned biscuits to homemade. Call it a tiny culinary quirk. Second, this post is really all about the gravy, and whatever biscuit you ultimately decide to use is merely incidental. If you’re going to write me a complaint letter about my use of canned biscuits, please fall on your knees and pray about it first…and as you’re praying, ask yourself, "If my main squeeze preferred canned biscuits to homemade, would I really go to all that trouble to make homemade biscuits for this post, knowing they’d wind up either in the trash or on my BOTTOM?" I’ll bet you’ll rethink things.

Now it’s time to get serious. See all this grease? Depending on how many gravy eaters you’re cooking for, you may not want to use all of this. On this particular morning last weekend, all four of our punks were at my dad’s and I was watching my waistline. So I really was only making gravy for Marlboro Man. But then I realized I wasn’t kidding anyone and that I’d wind up scarfing down at least some of the stuff. So I planned on gravy for two.

When that’s the case, I pour out all the grease first…

Then add back in the quantity of grease I want. For one to two people, I use about 2 to 3 tablespoons of grease.

Over low to medium-low heat, add about 2 tablespoons of flour to the grease…

And whisk it together immediately.

If you add a little too much flour and the mixture seems too dry, feel free to add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes.

A minute later, it’s already starting to deepen in color…

Sometimes if I’m bored, I’ll throw in a few little bits of sausage. But only if I’m bored.

Keep whisking, scraping all the good stuff from the bottom of the pan as you go. And I highly recommend one of these flat whisks. You’ll want to make gravy morning, noon, and night.

How do ya like that color NOW? This has cooked for about 2 1/2 to 3 minutes. Elvis would be drooling right about now.

Now, whisking constantly, pour in some milk. I started with about a cup.

It wasn’t nearly enough. See how dry and pasty it still is?

So I added another cup.

Better, but it’s still not quite enough: when you can see lumpy, pasty areas, you haven’t added enough milk.

So I added one more cup…and I think we’re good to go.

Yep, this is lookin’ good.

IMPORTANT: You must add salt to the gravy. Without salt, the gravy is doomed to mediocrity. Taste it after you add the salt; if it makes your heart sing and your knees go weak, it’s just right.

Now just let the gravy warm up over low heat, stirring occasionally. And here’s the great thing about gravy: if it starts to get too thick, just splash a little more milk in, stir, and allow to thicken back up for a minute or so. As long as you monitor the salt content as you go, you can do this at least two or three times without affecting the consistency of the gravy.

Now halve as many biscuits as you want to devour and place them, face up, on a plate.

Now make like Elvis and gitcha some of that gravy, baby.

As you spoon it over the top of the biscuits, begin making plans about how you’re going to expend these godforsaken calories later in the day.

Maybe you could walk an extra half mile, or ride a bike up a steep hill, or run up and down your stairs a few dozen times. Or if you’re feeling particularly adventurous, dig out your Betamax and those old Jack Lalanne videos. That’ll really make your heart start pumpin’.

But don’t worry too terribly much about that stuff, my child.

For now, just concentrate on what’s sitting on the plate in front of you.

And pat yourself on the back while you’re at it. Because you’ve just made biscuits and gravy!

Ingredients

Preparation Instructions

Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.

Place your biscuits into the oven to cook according to the instructions on the can.

Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.

After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them

Other Posts You Might Enjoy

228 Comments

201

Pablo On Sunday, May 31 at 12:31 pm

Love your recipe…Love B&G. My Grandma made all sorts of gravy the same way your directions state. She even made a Tomato Gravy for home made Hamburgers. For those who don’t have enough grease from the sausage though…Have you thought of using a slice or two of BACON. Especially smoked bacon. OMG…you will love it to death. And always use Black Pepper.Love your site will visit is more often.

202

kaelyn On Sunday, June 7 at 9:17 pm

i’m 13 and my mom makes buscuits and gravy almost the same way.she uses the same ingrediants but dhe doesnt make a rue and she adds the sausage in the gravy.everytime we go out to eat we get their biscuits and gravy to see how good they are.i’ll have to try this to see if it’s better. :]

K biscuits and gravy is my all time favorite meal. Something that is a mighty tasty addition is to throw together some scrambled eggs. Then layer, biscuit, eggs, gravy. We grew up calling it “Country Breakfast”.

so when did my Dad send you his recipe? This is his pride and joy breakfast and you make it EXACTLY the way he does, except that, since he’s a meat man, he does the sausage in the gravy and patties on the side.
YUM.

205

Myke On Sunday, July 5 at 5:03 pm

Made this for the wife and I this morning and it came out great. Thanks for the recipe.

I’m literally drooling over here…*mops face guiltily* I’m not doing anything for the next hour…maybe I’ll just snatch a recipe from here. *omnomnom*

208

Simone On Thursday, August 27 at 12:03 pm

There’s this place in Denver on Colfax called Pete’s Kitchen.. It’s an 24hr eatery that I attend whenever I have a full night out on the town. The line is always around the corner and we stare people down to encourage them to hurry up so we can enjoy a meal before the Sun comes up. Everytime I order, I order biscuits & gravy. Holy Jesus Sandals!!! Now you’ve just showed me how to do this myseld??? YOU ARE MY IDOL! lol

If youre looking for an easy biscuit mix (not scones), go to tesco and pick up a box called Bisquick. I don’t know if they have it where you’re at, but they’ve got it in Scotland. Just follow the directions and you’ll be good to go.

Wow! This would be a great side for one of my other favorite artery cloggers – bacon fat poached eggs!

211

Peter On Saturday, September 5 at 6:40 pm

I add crumble the sausage and cook it and then add the rest of the ingredients. delish.

212

Lori Pena On Sunday, October 11 at 8:11 pm

Yummmm. I made this last weekend for my husband’s birthday breakfast along with a chicken fried steak. I was a hero! The Jimmy Dean sausage was so marvelously lean, though, that I couldn’t render enough grease, even with a pound of sausage…I added some bacon, no worries. Today I tried some Farmer John Sausage which rendered TONS of grease. I’ll save the extra grease and use it next time with my Jimmy Dean (the JD sausage is FAR tastier than FJ).

Right now I’m making your French Onion Soup for the gazillionth time! A permanent recipe in my house. Thank you!

213

Smokin Joe On Friday, October 16 at 12:00 am

When I got out of the army, I asked my mom to teach me three things…
How to make gravy, biscuits, and pancakes. With that knowledge, I am forever self sufficient.
Give a hillbilly a bag of flour and a gallon of milk, he’ll hunt rabbit, squirrel, raccoon, whatever,
A country boy can survive……

214

Lindsay On Saturday, October 24 at 6:45 pm

I did it! Thank you for forever empowering me to make some very tasty, hearty breakfast without the use of a packet! (There’s something very sinful about the packet, but I thank God often for the creator of canned biscuits!)

I LOVE me some biscuits and gravy. But I have to say, I would have to, have to, HAVE to, add more gravy to those biscuits!! Us southern girls like our gravy!!

216

Toni On Sunday, November 1 at 3:42 pm

I just came back from a visit to Michigan and those poor people don’t make gravy….I swear they served that stuff from a can….I should direct them to your website and buy the cookbook for their restaurant. I am from Texas and I know gravy and your recipe…all your recipes….are GREAT!!

217

Amie On Sunday, November 8 at 11:18 am

I have never been able to make a decent sausage gravy until NOW and boy was it Amazing!! I have tried to use similar techniques as my mom would in the past, but never could get it right. Either it was too flour tasting or runny… and I think I might have used water at one point (*gasp*) Needless to say… I will be making biscuits and gravy more often as I know my husband will be asking for it!!

Thanks for all your amazing recipes!!!

218

Charlyne On Tuesday, November 10 at 12:40 pm

HI Ree, just found you at “Taste of Home” website. I’m delighted to find you and I’ve added you to my Favorites.
I, too, am a “Southern Gal”…southern California that is , but raised for a bit with a southern lady from Oklahoma/ Arkansas. She taught me how to cook southern-style and I love it. I’ve made biscuits and gravy all my life, but with bacon grease, not sausage. (Had never had sausage gravy before.) love them both-Yum !

219

Kristen On Wednesday, November 11 at 8:31 pm

This looks sooo yummy. My hubby’s grandpa makes homemade sausage gravy kind of like this, but he adds a bunch of sausage crumbles. I’ve made several attempts at his sausage gravy, always with an onlooker, and never really got it right by myself. Thanks for the step-by-step!
My mom was a city cook, and I’m trying to learn the country way. Your site is awesome for this! Keep cooking, Ree!

220

Shon On Tuesday, November 24 at 6:05 pm

OMGosh, I made this for my teenage son….and let’s just say he’s asking for it every week now!!! I love love this site and even more, love this recipe. How simple and easy for a non-cook like me! Keep up the good work…

221

Stephanie C. On Thursday, December 3 at 3:15 pm

Ok, that’s it, I have to jump in and comment. After accidentally discovering your website and browsing (aka stalking) for a couple of weeks now, I finally feel compelled to speak. I LOVE your site, your “real” way of writing is so funny it has me laughing out loud at times, and while reading your love story I was amazed at the similarities to my own (city girl marries sexy Wrangler-wearing,cowboy with a white diesel F-250, moves to a 20,000 acre ranch in the middle of nowhere – the difference here is it’s not our ranch and our “nowhere” is South Central Florida). But to top it all off, the similarity that made me break my silence – your hubby prefers canned biscuits! We’ve tried many different biscuits with my “famous” B&G recipe, but none taste better with it than good ol’ Grand’s Homestyle. My gravy has worcestershire sauce, nutmeg, Old Bay, and Everglades seasoning (this is a South FL thing) in it in addition to the salt and pepper. Everyone says it’s the best they’ve ever had anywhere.

Anyways, just had to stop in and say I love your site. I will continue to explore it when I have a few minutes of quiet, sanity regaining time (kiddo’s naptime).

222

Matt On Wednesday, December 16 at 6:08 pm

First, I love your recipes and have made several, including the favorite of several people, the Crash Hot Potatoes.

Biscuits and Gravy is one of the foods that make life worth living, and yours is pretty much what I’ve always made since I first tried making it. Like several other folks, I prefer to cook the sausage crumbled and stir it into the gravy once it’s ready. I agree with your biscuit reasoning.

There’s only one restaurant I’ve tried (out of many across the country) that can better this recipe, and that’s Arthur’s in Orange, California. I think the original owners were Okies, but not positive. Theirs will just make you just want to…well, go back again and again. But still, this recipe is easy and always there for you to make for some good ol’ comfort food.

These were fantastic! Thanks for keeping the sausage in patty form, it makes for a more eye-appealing meal!

224

abby On Sunday, January 3 at 12:22 pm

my dad has been attempting b & g for a while now. i’ve just been letting him have his fun…but it is SERIOUSLY time to invite the pioneer woman into the kitchen. definitely using this recipe next time he attempts!

oh, and we always use store-bought biscuits…quick, easy, what’s better than that?

225

clair On Sunday, January 3 at 6:17 pm

hi ree! i just finished making this recipe. Unfortunately, my gravy didn’t make my heart sing… I could be that I’m new to cooking and just don’t have the magic touch. My sausages didn’t leave any grease. And then I couldn’t perfect the gravy. I added plenty of salt, trying to perfect it until there was too much salt. So I kept putting in milk. In the end, it was brown and tasted like flour. Anyone have any idea what could have gone wrong? I’m willing to try it again.

OMG!! You took me back to my childhood!! My Grandmother used to make this for me! I now make it for my children! Only difference is the fact that she would crumble the sausage into the gravy and then serve it over toasted bread….Yummy!! Try that sometime…I’m sure you’ll love it! P.s…thanks for bringing wondeful memories back!

227

Mikey On Wednesday, February 3 at 1:08 pm

One of my all-time favorite dishes ever, first made for me by a great-aunt in West Virginia more than 35 years ago when I was a small boy. I’d never heard of it before and even told her I wasn’t hungry and not to bother. She knew better. Then I started eating and couldn’t stop. I’ve never forgotten that breakfast.

One thing I do differently, however — I like to finely mash up the sausage as it cooks and mix it in with the gravy. Gives more sausage flavor to the gravy.

-Mikey

228

netman On Saturday, February 6 at 6:09 pm

Ok, I’m only going to say this once. Pour self rising flour in a bowl, add buttermilk and stir until the consistency is wet-gloppy (important), add a bit of vegetable oil. Dump this gloppy mess onto a floured surface, knead with a little more flour into a ball, roll to about 1/2 think, cut with biscuit cutter, throw onto an oiled pan and bake at 425 degrees until they look done (usually 15 minutes). It’s easy and once you get the hang of the process, it’s very quick. Canned biscuits with such a fine looking gravy? Blasphemy! Good recipe for gravy by the way…just like my granny made. And, well, I do have to admit I’ve made it with canned biscuits too.

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.